Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, February 17 from 4:00-6:00 pm Thursday, February 21 from 6:00-8:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Thursday, March 7 from 6:00-8:00 pm Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Tuesday, March 26 from 6:00-8:00 pm Sunday, March 31 from 4:00-6:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 21 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Mar 26
  • The Art of The Dumpling with Fresh Zen

    Learn the art of the dumpling. In this fun, hands-on cooking class, Ruby Chan, owner of Fresh Zen Foods, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. During this class, attendees will learn how to make two dumpling fillings from scratch, sourcing ingredients from the Boston Public Market farmers and vendors - chicken & scallion dumplings and vegetarian dumplings.Then Ruby will share secrets for shaping and filling dumplings and pan searing them to perfection. Enjoy working alongside classmates to perfect your dumpling skills, plus, learn techniques for making fresh dipping sauce from scratch! Each participant will enjoy 12 dumplings. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Pork and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory Fresh Zen Dipping Sauce The Art of The Dumpling with Fresh Zen Wednesday, January 9 from 6:00-8:00 pm Wednesday, February 27 from 6:00-8:00 pm Wednesday, March 27 from 6:00-8:00 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. About Ruby Chan and Fresh Zen Foods Ruby grew up in a family where food was everything. Her father was the consummate Asian restaurant connoisseur & restaurant owner and her mom was a sous-chef. In 1996 a passion for cooking and teaching brought Ruby a change of careers, and the start of FreshZen, a company devoted to creating all-natural, small-batch artisan sauces, and debuted the brand’s signature Ginger Scallion Sauce, based on a family recipe. With no preservatives and comprised of four ingredients – fresh ginger and scallions, along with kosher salt and canola oil – the sauce becomes the perfect accompaniment to chicken, beef, turkey, and fish, and enables busy people to whip up great-tasting Modern Asian meals with minimal preparation time. Look for it in the refrigerated section of local retailers, including Red's Best at Boston Public Market, Pemberton Farms in Cambridge, Volante Farms, Stacy’s Juicebar, Brookline Grown, Allandale Farm, Broadway Market.

    Mar 27
  • Farm-to-KITCHEN Cooking Class: Winter in New England Comfort Food

    Winter in New England is all about eating hearty, filling dishes with tons of flavor. This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Wednesday, January 16 from 6:00-8:00 pm | Menu #1 Wednesday, February 6 from 6:00-8:00 pm | Menu #1 Tuesday, February 12 from 6:00-8:00 pm | Menu #1 Wednesday, February 20 from 6:00-8:00 pm | Menu #1 Saturday, February 23 from 5:00-7:00 pm | Menu #1 Wednesday, March 6 from 6:00-8:00 pm | Menu #2 Wednesday, March 13 from 6:00-8:00 | Menu #2 Saturday, March 23 from 5:00-7:00 pm | Menu #2 Friday, March 29 from 6:00-8:00 pm | Menu #2 Saturday, March 30 from 1:00-3:00 pm | Menu #2 Menu #1 Seared Brussels sprouts with mustard seeds, Soluna Garden Farm curry powder, and preserved lemon Handmade Honey Nut Squash Ravioli with squash from Siena Farms, sage brown butter and fresh apples Winter green salad with greens from Corner Stalk Farm Cranberry Frangipan (almond) Tart with Chai Powdered Sugar This menu is vegetarian. We cannot accomodate vegan or gluten free requests for this menu. Please email kitcheninfo@thetrustees.org to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 French Gougeres (Cheese Puffs) with Spinach Artichoke filling using cheese from Appleton Farms Seared White Fish from Red's Best with northern bean and chorizo stew Fresh fennel slaw with handmade dressing Pumpkin Mousse with graham cookie crumble and Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Mar 29
  • Truffle Making Workshop with Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, March 2 from 1:00-2:00 pm Saturday, March 30 from 10:00-11:00 am Saturday, April 6 from 10:00-11:00 am Sunday, April 14 from 1:00-2:00 pm Saturday, May 11 from 10:00-11:00 am Saturday, June 1 from 10:00-11:00 am The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Mar 30
  • Cancelled -- Grand Craft Beer Tasting with Hopsters

    Mar 30 4-5:30PM and 6-7:30PM This event has been cancelled.

    Find your perfect craft brew courtesy of Hopster Alley and The KITCHEN at the Boston Public Market! On Saturday, March 30 we're hosting an all-craft beer tasting event featuring all your New England favorites. This spring let's CHEERS to the local companies that have revolutionized the industry and restored brewing & cider making as neighborhood businesses.

    Ask any Bostonian their favorite beer or cider and 99% of the time they'll answer with a craft brand. Chances are you've already tasted many of the most well-known craft beverages, but we're guessing that there are literally dozens of smaller New England brands that you've never even heard of! Each of these craft breweries has their own styles, flavors, and stories - and they'll all be here - just waiting for you to taste them.

    Choose from Two Sessions:

    • 4:00-5:30 pm
    • 6:00-7:30 pm

    Join Hopsters Alley and 10+ local breweries.

    Breweries may include (list will be updated as we add breweries and cider makers):

    • Mayflower Brewing Company
    • Portico Brewing Company
    • Foolproof Brewing
    • Night Shift Brewing
    • Down the Road Brewing
    • Jack's Abbey Craft Lagers
    • Devil's Purse Brewing
    • Riverwalk Brewing
    • Aeronaut Brewing
    • Hopsters Brewery
    • Shakesbeer

    We'll also have a cheese samples provided by Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses, plus samples of sausage from Chestnut Farms.

    Tickets: $9 for Current Trustees Members and $15 for General Tickets (non-Trustees tickets) - each ticket recieves a take-home glass. We HIGHLY recommend buying a ticket in advance because we will sell out.

    Cancelled -- Grand Craft Beer Tasting with Hopsters

    This event has been cancelled. Find your perfect craft brew courtesy of Hopster Alley and The KITCHEN at the Boston Public Market! On Saturday, March 30 we're hosting an all-craft beer tasting event featuring all your New England favorites. This spring let's CHEERS to the local companies that have revolutionized the industry and restored brewing & cider making as neighborhood businesses. Ask any Bostonian their favorite beer or cider and 99% of the time they'll answer with a craft brand. Chances are you've already tasted many of the most well-known craft beverages, but we're guessing that there are literally dozens of smaller New England brands that you've never even heard of! Each of these craft breweries has their own styles, flavors, and stories - and they'll all be here - just waiting for you to taste them. Choose from Two Sessions: 4:00-5:30 pm 6:00-7:30 pm Join Hopsters Alley and 10+ local breweries. Breweries may include (list will be updated as we add breweries and cider makers): Mayflower Brewing Company Portico Brewing Company Foolproof Brewing Night Shift Brewing Down the Road Brewing Jack's Abbey Craft Lagers Devil's Purse Brewing Riverwalk Brewing Aeronaut Brewing Hopsters Brewery Shakesbeer We'll also have a cheese samples provided by Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses, plus samples of sausage from Chestnut Farms. Tickets: $9 for Current Trustees Members and $15 for General Tickets (non-Trustees tickets) - each ticket recieves a take-home glass. We HIGHLY recommend buying a ticket in advance because we will sell out.

    Mar 30
  • Bourbon, Irish and Scotch Whisk(e)y: Blind Tasting Challenge

    Jim Beam is very much the Henry Ford of Whiskey and while most assume that it was the Irish and Scots who brought whiskey to America, Beam is actually the Anglicized version of the name Boehm...that's right, he was of German descent. Americans, true to their nature, pioneered their own style of whiskey that had little to do with scotch and Irish whiskey. In this interactive tasting class, we will explore the different styles of whisk(e)y from single malt scotch, to Irish whiskey, to American bourbon. Bring your A game... whoever wins the blind tasting will walk away with a prize and all kinds of street cred. Nick and Zach Taylor - of Taylor & Taylor Whiskey Co. - will help you navigate the world whiskey landscape, while sampling some exceptional scotch, American and Irish whiskeys. We'll also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's local cheese purveyor that carries 100+ Massachusetts cheeses. Tickets: $60 per Trustees member and $75 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Taylor & Taylor Whiskey Co. Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com. Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow. Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

    Mar 30
  • Farm-to-KITCHEN Cooking Class: Winter in New England Comfort Food

    Winter in New England is all about eating hearty, filling dishes with tons of flavor. This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Wednesday, January 16 from 6:00-8:00 pm | Menu #1 Saturday, January 26 from 1:00-3:00 pm | Menu #1 Wednesday, February 6 from 6:00-8:00 pm | Menu #1 Wednesday, February 20 from 6:00-8:00 pm | Menu #1 Saturday, February 23 from 5:00-7:00 pm | Menu #1 Wednesday, March 6 from 6:00-8:00 pm | Menu #2 Wednesday, March 13 from 6:00-8:00 | Menu #2 Saturday, March 23 from 5:00-7:00 pm | Menu #2 Friday, March 29 from 6:00-8:00 pm | Menu #2 Saturday, March 30 from 1:00-3:00 pm | Menu #2 Menu #1 Seared Brussels sprouts with mustard seeds, Soluna Garden Farm curry powder, and preserved lemon Handmade Honey Nut Squash Ravioli with squash from Siena Farms, sage brown butter and fresh apples Winter green salad with greens from Corner Stalk Farm Cranberry Frangipan (almond) Tart with Chai Powdered Sugar This menu is vegetarian. We cannot accomodate vegan or gluten free requests for this menu. Please email kitcheninfo@thetrustees.org to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Menu #2 French Gougeres (Cheese Puffs) with Spinach Artichoke filling using cheese from Appleton Farms Seared White Fish from Red's Best with northern bean and chorizo stew Fresh fennel slaw with handmade dressing Pumpkin Mousse with graham cookie crumble and Q's Nuts This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Mar 30
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisan. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Tuesday, March 26 from 6:00-8:00 pm Sunday, March 31 from 4:00-6:00 pm Thursday, April 4 from 6:00-8:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. <img src="https://cdn.e

    Mar 31
  • Farm-to-KITCHEN Cooking Class: Regions of Italy, North vs. South

    No one does pasta like the Italians (a well know fact!), but did you know that flavors and shapes can vary widely based on region? We're exploring the differences and similarities of traditional pasta dishes of Northern and Southern regions of Italy in this very special Farm-to-KITCHEN cooking class. Join us for a seasonal & local twist on the flavors of Emilia Romagna region in the North and the Puglia region in the South. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Led by Chef Juli, this class will emphasize classic recipes she learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). She spent her weekends exploring the different regions of Italy and wants to give you a similar experience through food. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, January 13 from 1:00-3:00 pm Sunday, January 27 from 1:00-3:00 pm Sunday, January 27 from 4:00-6:00 PM Saturday, March 16 from 1:00-3:00 PM Saturday, March 16 from 5:00-7:00 PM Sunday, March 17 from 1:00-3:00 PM Sunday, March 31 from 1:00-3:00 PM Menu: Stuffed cappellacci di zucca (pumpkin ravioli) from Northern Italy with sage, pumpkin puree and a warm butter sauce and pumpkin seeds. Attendees make pasta from scratch. Local ingredients: stone ground Four Star Farms wheat flour, pumpkin seeds from Q’s nuts, Chestnut Farms eggs, pumpkin from Siena farms and guanciale from Stillman’s Meats. Campanelle (bells) with mushrooms and spicy sausage (n’duja) from Southern Italy. Local ingredients include pasta from Law of Pasta, mushrooms from Siena Farms, sausage from Chestnut Farms. Simple panna cotta using fresh cream from Appleton Farms, honey from Boston Honey Co. and shaved Taza Chocolate This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $63 for Trustees member and $79 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Mar 31
  • Cancelled -- Teens Cook: Hands-on Seasonal Cooking Class

    Mar 31 10-11:30AM This event has been cancelled.

    Join us in The KITCHEN for a series of cooking classes for teens & tweens ages 12-18 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, young adults will explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. Each class will feature different cooking skills and TWO hands-on cooking experiences (two recipes). Attendees will be able to eat what they've made.

    These classes are highlight ingredients from farmers and vendors of the Boston Public Market and is taught by Jennifer Devivo, Head Chef and pioneer in the Martha's Vineyard School system working to further Farm-to-School and Sea-to-School programs throughout the state.

    Classes will be held on the following Sunday Mornings:

    • January 27 from 10:00-11:30 am
    • March 31 from 10:00-11:30 am
    • May 19 from 10:00-11:30 am
    • July 21 from 10:00-11:30 am

    January | Local in Lunch

    Nothing says “Lunch” a cup of soup & a sandwich! Learn how to figure out which vegetables are in season and cook a veggie soup from scratch using classic flavor techniques. What is a soup without a grilled cheese? Learn about locally produced cheeses from Massachusetts dairy farmers sourced from Appleton Farms – and the secrets to browning without burning!

    • Recipes: Winter Vegetable Soup and Classic Grilled cheese Sandwich.
    • Basic knife skills: slicing & dicing
    • Flavoring and seasoning soup
    • Basic recipe reading
    • Sautéing, pureeing & browning
    • Pan frying, browning

    March | Oodles of Noodles: 
    Did you know that pasta comes in many wonderful shapes and sizes and that some pastas are the perfect match with certain sauces? Learn about locally-made Massachusetts cheeses from Appleton Farms as you create classic Mac-n-cheese from scratch. We’ll also discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we make Spaghetti Bolognese with Chestnuts Farm meats.

    • Recipes: Classic Mac-n-Cheese and Meaty Spaghetti Bolognese
    • Creating a classic roux
    • Safe cooking and boiling
    • Proper cooking timing
    • Stovetop & oven

    May | Stir Fry 101
    What’s a nutritious and simple dinner staple we love? Stir fry! It’s so versatile and easy, and gets in our daily veggies in a snap. We’ll be talking about sourcing seasonal vegetables from your local farmer and utilizing what’s available from Stillman’s Farm and Siena Farm, plus how to source and cook chicken from Chestnut Farms and fresh shrimp from Red’s Best. Just wait until you taste our savory sauce!

    • Recipes: Stir-Fried Chicken w/ Asian Greens and Stir-Fried Shrimp w/ Snow peas & Ginger
    • Sourcing veggies, meats and seafood
    • Creating sauces
    • Knife skills: slicing, dicing
    • Sautéing and high heat cooking

    July | Burger Basics
    Everyone’s favorite: Burgers! Learn how to cook a classic diner style beef burger, plus a healthy and delicious veggie burger on the stovetop. We’ll discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we source beef from Chestnut Farm.

    • Sourcing meats
    • Meats vs. meat substitutes
    • High heat cooking
    • Searing, browning
    • Flavor profiles

    Parents: Please plan to drop your child off at the KITCHEN and return to pick them at the conclusion of class. You will be required to sign a liability form at the beginning of each class.

    Classes are deliberately small (max 16 attendees) so please register in advance to guarantee your spot.

    IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    Tickets: $36 for Trustees members and $45 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

    About Chef Jenny Devivo:

    Jenny Devivo is the Head Chef and Cafeteria Director for the Up Island Regional School District on the island of Martha’s Vineyard. Since the food program’s inception in September of 2011, Jenny has made it her mission to source local food for the school’s daily lunches. Part of that dedication is about fostering real relationships with local food purveyors, farmers, and fisherman alike. Jenny has pioneered several Farm and Sea to School programs and continues to teach local food driven cooking workshops throughout New England. Through her leadership, she has formed meaningful alliances which enable her to teach students how their food makes its way into their delicious lunches.

    Cancelled -- Teens Cook: Hands-on Seasonal Cooking Class

    This event has been cancelled. Join us in The KITCHEN for a series of cooking classes for teens & tweens ages 12-18 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, young adults will explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. Each class will feature different cooking skills and TWO hands-on cooking experiences (two recipes). Attendees will be able to eat what they've made. These classes are highlight ingredients from farmers and vendors of the Boston Public Market and is taught by Jennifer Devivo, Head Chef and pioneer in the Martha's Vineyard School system working to further Farm-to-School and Sea-to-School programs throughout the state. Classes will be held on the following Sunday Mornings: January 27 from 10:00-11:30 am March 31 from 10:00-11:30 am May 19 from 10:00-11:30 am July 21 from 10:00-11:30 am January | Local in Lunch Nothing says “Lunch” a cup of soup & a sandwich! Learn how to figure out which vegetables are in season and cook a veggie soup from scratch using classic flavor techniques. What is a soup without a grilled cheese? Learn about locally produced cheeses from Massachusetts dairy farmers sourced from Appleton Farms – and the secrets to browning without burning! Recipes: Winter Vegetable Soup and Classic Grilled cheese Sandwich. Basic knife skills: slicing & dicing Flavoring and seasoning soup Basic recipe reading Sautéing, pureeing & browning Pan frying, browning March | Oodles of Noodles:  Did you know that pasta comes in many wonderful shapes and sizes and that some pastas are the perfect match with certain sauces? Learn about locally-made Massachusetts cheeses from Appleton Farms as you create classic Mac-n-cheese from scratch. We’ll also discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we make Spaghetti Bolognese with Chestnuts Farm meats. Recipes: Classic Mac-n-Cheese and Meaty Spaghetti Bolognese Creating a classic roux Safe cooking and boiling Proper cooking timing Stovetop & oven May | Stir Fry 101What’s a nutritious and simple dinner staple we love? Stir fry! It’s so versatile and easy, and gets in our daily veggies in a snap. We’ll be talking about sourcing seasonal vegetables from your local farmer and utilizing what’s available from Stillman’s Farm and Siena Farm, plus how to source and cook chicken from Chestnut Farms and fresh shrimp from Red’s Best. Just wait until you taste our savory sauce! Recipes: Stir-Fried Chicken w/ Asian Greens and Stir-Fried Shrimp w/ Snow peas & Ginger Sourcing veggies, meats and seafood Creating sauces Knife skills: slicing, dicing Sautéing and high heat cooking July | Burger BasicsEveryone’s favorite: Burgers! Learn how to cook a classic diner style beef burger, plus a healthy and delicious veggie burger on the stovetop. We’ll discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we source beef from Chestnut Farm. Sourcing meats Meats vs. meat substitutes High heat cooking Searing, browning Flavor profiles Parents: Please plan to drop your child off at the KITCHEN and return to pick them at the conclusion of class. You will be required to sign a liability form at the beginning of each class. Classes are deliberately small (max 16 attendees) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $36 for Trustees members and $45 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. About Chef Jenny Devivo: Jenny Devivo is the Head Chef and Cafeteria Director for the Up Island Regional School District on the island of Martha’s Vineyard. Since the food program’s inception in September of 2011, Jenny has made it her mission to source local food for the school’s daily lunches. Part of that dedication is about fostering real relationships with local food purveyors, farmers, and fisherman alike. Jenny has pioneered several Farm and Sea to School programs and continues to teach local food driven cooking workshops throughout New England. Through her leadership, she has formed meaningful alliances which enable her to teach students how their food makes its way into their delicious lunches.

    Mar 31
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food Presented by The Trustees When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN!  In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, April 30 from 6:00-8:00 pm | Menu #1 Tuesday, May 7 from 6:00-8:00 pm | Menu #1 Tuesday, May 14 from 6:00-8:00 pm | Menu #2 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 4 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta  Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash  Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.  About The Trustees and The KITCHEN As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region.  Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.  Join the Trustees and recieve discounts on KITCHEN events. Join here. 

    Apr 2
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Tuesday, March 26 from 6:00-8:00 pm Sunday, March 31 from 4:00-6:00 pm Thursday, April 4 from 6:00-8:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Apr 4
  • Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    Apr 5
  • Farm-to-KITCHEN Cooking Class: Food and Folklore of the Caribbean

    Let us take you to the tropics this winter - without the long plane ride! We're bringing you a seasonal & local twist on the traditional flavors of Afro-Caribbean cuisine at our Farm-to-KITCHEN cooking class with Chef Tamika R. Francis of Food & Folklore. Chef Tamika uses primarily New England produce to make tropically-inspired recipes using indigenous techniques and story-telling to celebrate her ancestral home of Jamaica, and the spices and intense flavors that make this corner of the world so magical. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Tamika you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Friday, February 15 from 6:00-8:00 pm Friday, March 15 from 6:00-8:00 pm Friday, April 5 from 6:00-8:00 pm Menu Ginger and Turmeric Carrot Soup (Rastafarian influence) with coriander, carrots and ginger from Siena Farm (vegan). Caribbean Sautéed Cabbage (Irish influence) with local thyme, shredded broccoli and carrots from Stillman's Farm, and fresh ginger. Lamb Meat Balls with Jerk Mushroom Sauce (Afro-Caribbean and Lebanese influence) with mushrooms from Siena Farm, Chestnut Farm lamb, and local thyme. Spiced Apple Chutney with Pound Cake (Trinidad/Indian Influence) with Red Apple Farms apples, King Arthur Flour and Bully Boy Boston Rum. This menu can be made gluten-free, but not vegetarian or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Tamika R. Francis Tamika’s strong passion for the outdoors, farming, wholesome food and reverence for tradition came from her family’s long lineage in farming and food production. Her mother’s ancestors, the Jamaican maroons, created jerk as a method of cooking. After graduate school she led product development for an agro & eco-tourism project with small farmers and fisherfolk in the Caribbean. Here in Boston she led a small nonprofit that organized programs for urban youth to volunteer on farms to better understand the food system and has been a culinary instructor at the Haley House’s Take Back the Kitchen as well as with the Food Project. Food & Folklore, her start-up project, uses primarily New England produce to make tropical treats using indigenous food-ways, and story-telling. She received her culinary arts certificate from Boston University. She earned her Bachelor’s in Geography from the University of the West Indies in 2003, and her Masters in Sustainable International Development from the Heller School for Social Policy and Management at Brandeis University in 2010.

    Apr 5
  • Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, March 2 from 1:00-2:00 pm Saturday, March 30 from 10:00-11:00 am Saturday, April 6 from 10:00-11:00 am Sunday, April 14 from 1:00-2:00 pm Saturday, May 11 from 10:00-11:00 am Saturday, June 1 from 10:00-11:00 am The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Apr 6
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 31 from 6:00-8:00 pm Sunday, February 3 from 1:00-3:00 pm Tuesday, February 5 from 6:00-8:00 pm Saturday, February 9 from 5:00-7:00 pm Sunday, February 17 from 4:00-6:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 21 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Apr 6
  • The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    In this fun, hands-on cooking class, Chef Shailini Sisodia will teach attendees how to create dumplings the Nepali way - delectable steamed dumplings called "Momos". During this class, attendees will learn how to make two dumpling fillings from scratch, sourcing ingredients from the Boston Public Market farmers and vendors. Then Shailini will share secrets for shaping and filling dumplings (using both store-bought wrappers and wrappers made from scratch) and steaming them to perfection. Enjoy working alongside classmates to perfect your dumpling skills, plus learn techniques for making a fresh dipping sauce from scratch! Each participant will enjoy 12 dumplings in total. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chestnut Farms turkey and scallion dumplings with Nepali spices and herbs Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Handmade Tomato Achaar sauce The Art of The Dumpling with Shailini SisodiaSaturday, April 6 from 5:00-7:00 pmTuesday, April 9 from 6:00-8:00 pmWednesday, April 24 from 6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. About Shailini Sisodia Shailini Sisodia was born in Kathmandu, Nepal, and with her father being a well-known UN diplomat, the family lived all over the world. Massachusetts, however, has now been her home for the past few decades. A life long educator, Shailini taught at both Boston University and Northeastern University earlier in her career, and while she enjoyed that a great deal, she is currently living her true passion by teaching people how to cook food that is both delicious and nutritious. Toward that end, she teaches many different types of cuisines in her Boston area cooking classes, and most recently taught at the well known Christopher Kimball's Milk Kitchen, to great acclaim. Shailini also does a great deal of volunteer work, mostly food related.

    Apr 6
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, April 7 from 4:00-6:00 pm Saturday, April 20 from 5:00-7:00 pm Saturday, May 4 from 1:00-3:00 pm Saturday, June 1 from 5:00-7:00 pm Sunday, June 23 from 4:00-6:00 pm Saturday, June 29 from 5:00-7:00 pm Menu Suan Ni Pai Huang Gua (Smacked Cucumber in Garlicky Sauce) Yu xiang qie zi (Sichuan Style Hot and Sour Eggplant) Gong Bao Ji Ding (Sichuan Kung Pao Chicken) served with white rice Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Apr 7
  • Baking School: Desserts A La Julia Child with Chef Becca

    Bon Appetit! This spring The KITCHEN at the Boston Public Market presents a very special Baking School A La Julia Child. In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect versions of two of Julia Child's essential desserts from her classic cookbook - Mastering the Art of French Cooking. Julia said "If you're afraid of butter, use cream." We're taking inspiration from this quote to bring you two sinfully rich and creamy recipes that will serve as a delicious base for kicking off your education in French desserts. Dressing up as Julia is optional for this class, but encouraged! Chef Becca will be donning Julia's classic pearls and housecoat, and discussing the recipes and stories from Julia's life that were inspiration for her own journey as a chef. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Dates: Sunday, April 7 from 1:00-3:00 pm Sunday, May 5 from 1:00-3:00 pm Menu A là Julia Child: Mousseline Au Chocolat (Chocolate Mousse) made with Taza Chocolate, fresh Appleton Farms cream, and garnished with crunch Q’s nuts Crepes with Crème Anglaise and local fruit from Stillman's Farm About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Becca Lucas Becca has been playing in the kitchen since she was 6 year old, inventing cookie recipes until learning that the tastiest cookies did indeed contain some amount of baking soda and not Hershey’s syrup. Born and raised in California, she has worked in the food and agriculture industry in various ways since, from back of house in the kitchen to serving, growing food for locally sourcing restaurants as well as working as a private chef using primarily California native food plants. Deeply influenced by Italian food culture from years living abroad, she continues to find her way back to her second home as many times as possible, drawn by the land and her people.

    Apr 7
  • The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    In this fun, hands-on cooking class, Chef Shailini Sisodia will teach attendees how to create dumplings the Nepali way - delectable steamed dumplings called "Momos". During this class, attendees will learn how to make two dumpling fillings from scratch, sourcing ingredients from the Boston Public Market farmers and vendors. Then Shailini will share secrets for shaping and filling dumplings (using both store-bought wrappers and wrappers made from scratch) and steaming them to perfection. Enjoy working alongside classmates to perfect your dumpling skills, plus learn techniques for making a fresh dipping sauce from scratch! Each participant will enjoy 12 dumplings in total. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chestnut Farms turkey and scallion dumplings with Nepali spices and herbs Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Handmade Tomato Achaar sauce The Art of The Dumpling with Shailini SisodiaSaturday, April 6 from 5:00-7:00 pmTuesday, April 9 from 6:00-8:00 pmWednesday, April 24 from 6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. About Shailini Sisodia Shailini Sisodia was born in Kathmandu, Nepal, and with her father being a well-known UN diplomat, the family lived all over the world. Massachusetts, however, has now been her home for the past few decades. A life long educator, Shailini taught at both Boston University and Northeastern University earlier in her career, and while she enjoyed that a great deal, she is currently living her true passion by teaching people how to cook food that is both delicious and nutritious. Toward that end, she teaches many different types of cuisines in her Boston area cooking classes, and most recently taught at the well known Christopher Kimball's Milk Kitchen, to great acclaim. Shailini also does a great deal of volunteer work, mostly food related.

    Apr 9
  • Sushi Rolling Workshop with Red's Best

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and the fresh seafood they pull daily from cold Massachusetts waters. This hands-on workshop is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. The Sushi Rolling Class will teach participants to prepare and roll their own raw seafood sushi rolls using the freshest, local and sustainably-caught tuna and salmon. Our expert sushi chef will guide participants through the techniques and tricks to crafting the perfect sushi roll. Participants will create and eat two different sushi rolls using Red’s Best seafood and produce from the Boston Public Market + will create a traditional Japanese salad to round out the meal. Guided by Chef Jen - the former sushi chef at Legal Harborside - you’ll learn about local seafood and the proper techniques for rolling sushi, along with how to shop for the right ingredients to replicate these techniques at home. Every attendee will take home their sushi rolling mat to reuse at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Friday, April 12 from 6-8 pm Friday, May 31 from 6-8 pm Friday, June 14 from 6-8 pm Menu: Salmon Maki using fresh salmon from Red's Best and local veggies from Stillman's Farm Tuna Maki using fresh tuna from Red's Best and local veggies from Stillman's Farm Traditional Japanese salad with cucumber and ginger with a handmade dressing Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Apr 12
  • Reproducible Espresso: Chemistry, Physics, Mathematics with George Howell Coffee

    The KITCHEN is honored to welcome George Howell Coffee for a very special event. Despite coffee’s ubiquity and tremendous economic value (~1.5% of the USA GDP), there remains very little research in the field. Yet, numerous physical and chemical processes play a determining role in cup quality, ranging from agricultural practices, to roasting and brewing. This talk - led by Professor Christopher H. Hendon - canvases the landscape of coffee research to date, detailing areas that require further study, as well as discussing our early efforts to better understand the key factors that determine cup quality and reproducibility. A focus will be placed on the production of espresso-based beverages, and how we can systematically improve both the flavor reproducibility and coffee efficiency using a mixture of mathematics, chemistry and physics. This class includes a lecture and discussion. Tickets: $32 for Trustees member and $40 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Dr. Christopher H. Hendon Prof. Christopher H. Hendon is a computational and experimental chemist with special interests in energy materials, applied physics and coffee extraction. He obtained his BSc. Adv. HONS from Monash University (2011) and PhD from the University of Bath (2015). After a two year postdoc at the Massachusetts Institute of Technology he joined the University of Oregon as an tenure-track Assistant Professor of chemistry where he heads a research group with interests in materials chemistry for energy conversion. The group focuses on porous materials which boast applications in catalysis and energy storage applications. Prof. Hendon’s interest in coffee began during his PhD, and since then has published several peer-reviewed articles and a book, Water For Coffee. Dr. Hendon enjoys flat whites, washed African coffees, dry rieslings and east coast oysters.

    Apr 12
  • Cup of Excellence: Auctions & their Impact with George Howell Coffee

    The KITCHEN is honored to welcome George Howell Coffee for a very special event. Cup of Excellence is the most prestigious competition and award for high quality coffees. The level of scrutiny that Cup of Excellence coffees undergo is unmatched anywhere in the specialty coffee industry. Each year, thousands of coffees are submitted for consideration, with winning coffees sold in global online auctions at premium prices, with the vast majority of auction proceeds going to the farmers. This class includes a discussion and tasting. Attendees will take home a bag of George Howell Coffee. Join George howell, Susie Spindler Darin Daniel from Cup of excellence in a discussion about the history and future of coffee combined with tastings from CoE winning farms. Tickets: $32 for Trustees member and $40 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About George Howell George Howell has dedicated his life to the highest quality coffee that the world offers. The Specialty Coffee Association of America recognized his accomplishments by awarding him its Lifetime Achievement Award in 1996. He first raised coffee quality standards to new levels through his Massachusetts-based company, The Coffee Connection (1974–1994). He grew The Coffee Connection into 24 company-owned stores in the Northeast and sold the highly popular enterprise to Starbucks. He returned to coffee-traveling worldwide and in 1997, worked on models of economic sustainability for coffee farmers for the United Nations and the International Coffee Organization. In 1999, he co-founded the unprecedented Cup Of Excellence , the world’s first international estate coffee competition and international Internet auction. George’s efforts began breaking the commodity/ price cycle for craftsman farmers in the specialty coffee industry. In 2004, determined to elevate quality coffee standards even higher, George created George Howell Coffee , which specializes in single estate coffees. In 2007, he was awarded the Specialty Coffee Association of Europe’s highest honor, the Better Coffee World Award. George recently returned to his café roots when he opened his café, George Howell Coffee , in Newtonville, MA. Educated at Yale University, George lives in Wayland, MA and travels extensively to coffee producing farms. A sought-after authority on coffee, he has written for many food and beverage publications, and has guest lectured at such institutions as Harvard University, Boston University and Johnson & Wales. About Susie Spindler Susie Spindler was instrumental in creating the Cup of Excellence (COE) competition and auction program in 1999. She was the Founder and Executive Director of The Alliance for Coffee Excellence-the non-profit organization that owns Cup of Excellence. From its beginning Spindler managed, molded and expanded this renowned global program and directed ACE until early 2015. She was asked to return as Executive Director in 2016 to guide the organization through a difficult period and stepped down again in 2017. She is now an advisor to the organization. Spindler began her career in coffee more than 30 years ago at a time when “Colas” were more popular among young professionals and coffee was barely identified by country and almost never by farm or variety. She created and managed several successful coffee projects for the International Coffee Organization- some that helped jump start specialty coffee in the USA. She has also been a founder and marketing director of an endangered wildlife facility, president of a small advertising agency and heavily involved in consumer product marketing research. She holds a graduate degree in international marketing and management. About Darrin Daniel Darrin Daniel began his career in specialty coffee in the ’80s working as a barista and later as a roaster’s assistant for the Eugene, Oregon roaster/retailer Coffee Corner, Ltd. He has worked for coffee companies in Seattle, Portland and Denver. His early work with illycaffè began his interest and growth into coffee education and training. Daniel’s was the Head Green Coffee Buyer for Stumptown Coffee Roasters and Director of Sourcing for Allegro Coffee/Whole Foods Market. Daniel’s has travelled to over 34 countries sourcing green coffee and tea. He has forged numerous relationships with coffee growers, mill managers and private and public organizations in Latin America, East Africa and the Indo/Pacific.

    Apr 13
  • Farm-to-KITCHEN Cooking Classes: Spices and Flavors of India

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Indian Cuisine at our Farm-to-KITCHEN Cooking class with Chef Sandhya Jain! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Sandhya you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, April 13 from 5:00-7:00 pm Saturday, May 11 from 5:00-7:00 pm Saturday, June 8 from 5:00-7:00 pm Menu Garlic Naan, a flatbread pita made with fresh garlic and herbs from Stillman's Farm Tandoori Mushrooms from Siena Farms stuffed with Appleton Farms cheese, cardamom, and a secret blend of traditional spices and herbs, topped with a fresh mint chutney made with herbs from Stillman's Farm Chicken Saag using Chestnut Farms Chicken simmered in locally made ghee and fresh greens from Stillman's Farm This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org if you have allergy questions. Please note that The KITCHEN is not a gluten or nut-free facility and there's always a slight risk of cross contamination. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Sandhya Jain Cooking has been my passion for over 20 years. While I grew up learning the basics of the traditional Indian spices from my mother, cooking in America taught me how to recreate the same flavors with what is available in the grocery stores here. Sandhya's Kitchen gives me a platform to share this enthusiasm for making Indian cooking easy and effortless with you, and providing you with the confidence to recreate all your favorite dishes from the Indian restaurants in your own kitchen, all while learning to add healthy spices and vegetables to your everyday cooking. For the past 3 years I have been hosting my own cooking show, aired by Franklin TV for the south west suburbs. If you are outside the coverage zone, these episodes are also available for viewing on my website www.SandhyasKitchen.com. I am looking forward to starting this new chapter at The KITCHEN at the Boston Public Market, and would love to have you join me on my culinary journey and learn to make Indian food, delicious and easy!

    Apr 13
  • Farm-to-KITCHEN Cooking Class: Celebrate Vermont Food Culture with The Essex

    The KITCHEN is honored to welcome The Essex, Vermont's Culinary Resort, for a special hands-on cooking class celebrating the regional flavors and seasonal bounty of our next door neighbor, Vermont! These classes will feature Vermont American Cuisine - a gastronomy celebration of Vermont ingredients used in American cuisine with reginal and global influences. The menus and ingredients support local agriculture and sustain Vermont’s unique food culture along with preserving our local landscapes. Join us to learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce from Vermont and Massachusetts, sourced from local farmers and artisans. We welcome all skill-levels. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of local farmers. Guided by Chef Dante Trisciuzzi of The Essex, you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three craft beers from Vermont breweries that pair perfectly with recipes we’ll be making. Each taste is about 1/3 of a glass. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Saturday, April 13 from 1:30-3:30 pm Saturday, May 18 from 5:00-7:00 pm Saturday, June 29 from 1:00-3:00 pm April Menu | Celebrating Vermont Maple Vermont Goat Cheese, Greens and Maple Pepper Pecans with a Maple Balsamic Vinaigrette Maple Ginger Pan Roasted Chestnut Farms Chicken Sautéed Fiddleheads with Maple and Creamy Maple Polenta Maple Crème Brulee May Menu | Celebrating Vermont Beer Classic French Onion Soup made with local Vermont beer Beer Braised Chestnut Farms chicken with Buttery Mashed Potatoes & Bacon Beer Broccoli Buttermilk Panna Cotta with Macerated Cherries June Menu | Celebrating Vermont Farmers Fresh Spring Gazpacho using Local Seasonal Veggies Handmade Pasta (attendees will roll pasta) with Early Summer Veggie Ragu Early Summer Berry Trifle made with fresh local creme All three menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Dante Trisciuzzi Dante Trisciuzzi is from Sonoma, California. Chef Trisciuzzi is a graduate of the California Culinary Academy in San Francisco, CA; his specialties include French cuisine and bread sciences. He draws his creative inspirations from his experience at The Sonoma Wine Shoppe in Sebastopol, CA working under executive chef Rick Vargas and his discipline from his Marine Corps background. After running the kitchen at La Bodega in Sonoma, CA; wine, cheese and food pairing became a great passion. About The Essex Culinary Experience The Essex is an award-winning resort and spa in Burlington, Vermont, specializing in culinary experiences for their guests. The hands-on classes at Cook Academy at The Essex are perfect for cooks of every level, whether you spend all your free time in the kitchen or leave the cooking to someone else. Our renowned chefs love to share their passion for food and are patient, supportive instructors who guide you step by step through the preparation of a delicious meal. You can expect to acquire new cooking techniques or hone the skills you already have, plus learn industry insights that can help you entertain at home. Find out more here: https://www.essexresort.com/.

    Apr 13
  • Meet the Coffee Farmer with George Howell Coffee and Luis Pedro

    The KITCHEN is honored to welcome George Howell Coffee for a very special event Meet the Farmer event with Luis Pedro, a 4th generation Guatemalan coffee producer who has a background in agronomy and has brought knowledge and innovation to all aspects of coffee farming. Luis Pedro is the fourth generation in his family working with coffee. Coffee is family history in the Zelaya Family. He graduated from Zamorano with B.Sc. degree in Agronomy in 1995 and obtained an MBA from Chile in 2004. In 2000 he became the general manager at Bella Vista mill. For many years, the family business focused in traditional specialty coffee. Later in 2005, LP evolved according to new demand needs with the support from very early clients. Operations changed and lead to new lease of farms in Antigua, growth and development with small producers, and lots and lots of separation in the processing of cherries. Nowadays Bella Vista exports around 100 containers per year, focusing on specialty coffee. The positive impact of this business covers as follows: over 120 fixed employees, all hired with law benefits according to Guatemalan law and development of careers in the company: (Q grader, Master degrees, technical workshops, business/education trips). This class includes a discussion and tasting. Attendees will take home a bag of George Howell Coffee. Tickets: $15 for Trustees member and $25 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Apr 14
  • Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, March 2 from 1:00-2:00 pm Saturday, March 30 from 10:00-11:00 am Saturday, April 6 from 10:00-11:00 am Sunday, April 14 from 1:00-2:00 pm Saturday, May 11 from 10:00-11:00 am Saturday, June 1 from 10:00-11:00 am The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Apr 14
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 31 from 6:00-8:00 pm Sunday, February 3 from 1:00-3:00 pm Tuesday, February 5 from 6:00-8:00 pm Saturday, February 9 from 5:00-7:00 pm Sunday, February 17 from 4:00-6:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Apr 14
  • Kids & Family Programming: April Vacation Week 2019

    Join us in The KITCHEN during April Vacation Week for low-cost hands-on activities to celebrate local, seasonal food and local farmers and food artisans. These classes are held in collaboration with vendors in the Boston Public Market and are taught by KITCHEN chefs who tell first-hand stories about where the ingredients are sourced and how they are grown/made. These are hands-on cooking classes. Kids will create each dish and will eat what they've made at the end of class. Classes are offered on Monday, Thursday and Friday of April Vacation Week. There are two sessions. The first session is for children age 4-7 and the second session is for children age 7-12. All tickets are $5. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire. Parents: Please plan to stay in The KITCHEN during the class. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Kids in the KITCHEN: Hands-on Cooking Classes for Kids Bake Cupcakes with Chef CleoMonday, April 15 10:00-11:00 am Ages 4-7 Bake Cupcakes with Chef CleoMonday, April 15 12:00-1:00 pm Ages 7-12 Veggie Pot Pies with Chef CleoThursday, April 18 10:00-11:00 amAges 4-7 Veggie Pot Pies with Chef CleoThursday, April 18 12:00-1:00 pmAges 7-12 Healthy Cooking Class with Project BreadFriday, April 19 10:00-11:00 am Ages 4-7 Healthy Cooking Class with Project BreadFriday, April 19 12:00-1:00 pm Ages 7-12

    Apr 15
  • Kids & Family Programming: April Vacation Week 2019

    Join us in The KITCHEN during April Vacation Week for low-cost hands-on activities to celebrate local, seasonal food and local farmers and food artisans. These classes are held in collaboration with vendors in the Boston Public Market and are taught by KITCHEN chefs who tell first-hand stories about where the ingredients are sourced and how they are grown/made. These are hands-on cooking classes. Kids will create each dish and will eat what they've made at the end of class. Classes are offered on Monday, Thursday and Friday of April Vacation Week. There are two sessions. The first session is for children age 4-7 and the second session is for children age 7-12. All tickets are $5. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire. Parents: Please plan to stay in The KITCHEN during the class. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Kids in the KITCHEN: Hands-on Cooking Classes for Kids Bake Cupcakes with Chef CleoMonday, April 15 10:00-11:00 am Ages 4-7 Bake Cupcakes with Chef CleoMonday, April 15 12:00-1:00 pm Ages 7-12 Veggie Pot Pies with Chef CleoThursday, April 18 10:00-11:00 amAges 4-7 Veggie Pot Pies with Chef CleoThursday, April 18 12:00-1:00 pmAges 7-12 Healthy Cooking Class with Project BreadFriday, April 19 10:00-11:00 am Ages 4-7 Healthy Cooking Class with Project BreadFriday, April 19 12:00-1:00 pm Ages 7-12

    Apr 15
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food Presented by The Trustees When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN!  In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, April 30 from 6:00-8:00 pm | Menu #1 Tuesday, May 7 from 6:00-8:00 pm | Menu #1 Tuesday, May 14 from 6:00-8:00 pm | Menu #2 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 4 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta  Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash  Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.  About The Trustees and The KITCHEN As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region.  Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.  Join the Trustees and recieve discounts on KITCHEN events. Join here. 

    Apr 16
  • Kids & Family Programming: April Vacation Week 2019

    Join us in The KITCHEN during April Vacation Week for low-cost hands-on activities to celebrate local, seasonal food and local farmers and food artisans. These classes are held in collaboration with vendors in the Boston Public Market and are taught by KITCHEN chefs who tell first-hand stories about where the ingredients are sourced and how they are grown/made. These are hands-on cooking classes. Kids will create each dish and will eat what they've made at the end of class. Classes are offered on Monday, Thursday and Friday of April Vacation Week. There are two sessions. The first session is for children age 4-7 and the second session is for children age 7-12. All tickets are $5. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire. Parents: Please plan to stay in The KITCHEN during the class. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Kids in the KITCHEN: Hands-on Cooking Classes for Kids Bake Cupcakes with Chef CleoMonday, April 15 10:00-11:00 am Ages 4-7 Bake Cupcakes with Chef CleoMonday, April 15 12:00-1:00 pm Ages 7-12 Veggie Pot Pies with Chef CleoThursday, April 18 10:00-11:00 amAges 4-7 Veggie Pot Pies with Chef CleoThursday, April 18 12:00-1:00 pmAges 7-12 Healthy Cooking Class with Project BreadFriday, April 19 10:00-11:00 am Ages 4-7 Healthy Cooking Class with Project BreadFriday, April 19 12:00-1:00 pm Ages 7-12

    Apr 18
  • Bourbon, Scotch and Japanese Whiskey: Blind Tasting Challenge

    One of the great challenges for every whiskey drinker is honing your palate. There is no better way to do it than to taste blind! This tasting will feature whiskeys from the three hottest whiskey categories in the world, Japanese whisky, single malt scotch and bourbon. In some ways these whiskeys are very similar and in others they are quite different. In this interactive tasting class, we will explore the nuances of each of these styles of whiskey. Talk briefly about their history and how that affects the flavor and then we will dig into our blind tasting. Bring your A game... whoever wins the blind tasting will walk away with a prize and all kinds of street cred. Nick and Zach Taylor - of Taylor & Taylor Whiskey Co. - will help you navigate the world whiskey landscape, while sampling some exceptional scotch, American and Japanese whiskeys. We'll also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's local cheese purveyor that carries 100+ Massachusetts cheeses. Tickets: $60 per Trustees member and $75 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Taylor & Taylor Whiskey Co. Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com. Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow. Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

    Apr 18
  • Kids & Family Programming: April Vacation Week 2019

    Join us in The KITCHEN during April Vacation Week for low-cost hands-on activities to celebrate local, seasonal food and local farmers and food artisans. These classes are held in collaboration with vendors in the Boston Public Market and are taught by KITCHEN chefs who tell first-hand stories about where the ingredients are sourced and how they are grown/made. These are hands-on cooking classes. Kids will create each dish and will eat what they've made at the end of class. Classes are offered on Monday, Thursday and Friday of April Vacation Week. There are two sessions. The first session is for children age 4-7 and the second session is for children age 7-12. All tickets are $5. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire. Parents: Please plan to stay in The KITCHEN during the class. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Kids in the KITCHEN: Hands-on Cooking Classes for Kids Bake Cupcakes with Chef CleoMonday, April 15 10:00-11:00 am Ages 4-7 Bake Cupcakes with Chef CleoMonday, April 15 12:00-1:00 pm Ages 7-12 Veggie Pot Pies with Chef CleoThursday, April 18 10:00-11:00 amAges 4-7 Veggie Pot Pies with Chef CleoThursday, April 18 12:00-1:00 pmAges 7-12 Healthy Cooking Class with Project BreadFriday, April 19 10:00-11:00 am Ages 4-7 Healthy Cooking Class with Project BreadFriday, April 19 12:00-1:00 pm Ages 7-12

    Apr 18
  • Kids & Family Programming: April Vacation Week 2019

    Join us in The KITCHEN during April Vacation Week for low-cost hands-on activities to celebrate local, seasonal food and local farmers and food artisans. These classes are held in collaboration with vendors in the Boston Public Market and are taught by KITCHEN chefs who tell first-hand stories about where the ingredients are sourced and how they are grown/made. These are hands-on cooking classes. Kids will create each dish and will eat what they've made at the end of class. Classes are offered on Monday, Thursday and Friday of April Vacation Week. There are two sessions. The first session is for children age 4-7 and the second session is for children age 7-12. All tickets are $5. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire. Parents: Please plan to stay in The KITCHEN during the class. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Kids in the KITCHEN: Hands-on Cooking Classes for Kids Bake Cupcakes with Chef CleoMonday, April 15 10:00-11:00 am Ages 4-7 Bake Cupcakes with Chef CleoMonday, April 15 12:00-1:00 pm Ages 7-12 Veggie Pot Pies with Chef CleoThursday, April 18 10:00-11:00 amAges 4-7 Veggie Pot Pies with Chef CleoThursday, April 18 12:00-1:00 pmAges 7-12 Healthy Cooking Class with Project BreadFriday, April 19 10:00-11:00 am Ages 4-7 Healthy Cooking Class with Project BreadFriday, April 19 12:00-1:00 pm Ages 7-12

    Apr 19
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, February 16 from 5:00-6:30 pm Saturday, March 9 from 5:00-6:30 pm Friday, April 19 from 6:00-7:30 pm Friday, May 17 from 6:00-7:30 pm Friday, June 21 from 6:00-7:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available. Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Apr 19
  • Kids & Family Programming: April Vacation Week 2019

    Join us in The KITCHEN during April Vacation Week for low-cost hands-on activities to celebrate local, seasonal food and local farmers and food artisans. These classes are held in collaboration with vendors in the Boston Public Market and are taught by KITCHEN chefs who tell first-hand stories about where the ingredients are sourced and how they are grown/made. These are hands-on cooking classes. Kids will create each dish and will eat what they've made at the end of class. Classes are offered on Monday, Thursday and Friday of April Vacation Week. There are two sessions. The first session is for children age 4-7 and the second session is for children age 7-12. All tickets are $5. Scholarships also available. Please email kitcheninfo@thetrustees.org to inquire. Parents: Please plan to stay in The KITCHEN during the class. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org at least 3 days in advance to inquire about the recipes. Unfortunately we cannot modify recipes for these events. Kids in the KITCHEN: Hands-on Cooking Classes for Kids Bake Cupcakes with Chef CleoMonday, April 15 10:00-11:00 am Ages 4-7 Bake Cupcakes with Chef CleoMonday, April 15 12:00-1:00 pm Ages 7-12 Veggie Pot Pies with Chef CleoThursday, April 18 10:00-11:00 amAges 4-7 Veggie Pot Pies with Chef CleoThursday, April 18 12:00-1:00 pmAges 7-12 Healthy Cooking Class with Project BreadFriday, April 19 10:00-11:00 am Ages 4-7 Healthy Cooking Class with Project BreadFriday, April 19 12:00-1:00 pm Ages 7-12

    Apr 19
  • New England Seafood Feast | Deluxe Class

    Conquer your kitchen with this deep-dive class into our bountiful local seafood! Cooking skills of all levels are welcome! KITCHEN Master Class: New England Seafood Feast is a deluxe class. You'll eat your fill of the highest quality seafood available from our cold New England waters, courtesy of our partners, Red's Best. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, January 19 from 1:00-3:00 pm Saturday, February 23 from 1:00-3:00 pm Saturday, March 23 from 1:00-3:00 pm Saturday, April 20 from 1:00-3:00 pm Saturday, May 11 from 1:00-3:00 pm Saturday, June 8 from 1:00-3:00 pm Menu: Oyster Shucking Workshop + oysters two ways, raw and roasted with infused butter Scallop crudo Fish tacos with roasted fish, fresh cabbage slaw, sour cream crema and local corn tortillas. Attendees will learn how to prep and season a whole fish and roast to perfection. Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a certified gluten free or nut-free facility and there is always a slight risk of cross contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Apr 20
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, April 7 from 4:00-6:00 pm Saturday, April 20 from 5:00-7:00 pm Saturday, May 4 from 1:00-3:00 pm Saturday, June 1 from 5:00-7:00 pm Sunday, June 23 from 4:00-6:00 pm Saturday, June 29 from 5:00-7:00 pm Menu Suan Ni Pai Huang Gua (Smacked Cucumber in Garlicky Sauce) Yu xiang qie zi (Sichuan Style Hot and Sour Eggplant) Gong Bao Ji Ding (Sichuan Kung Pao Chicken) served with white rice Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Apr 20
  • Easter Egg Truffle Making Workshop w/ Taza Chocolate

    Celebrate Easter with Taza Chocolate and The KITCHEN at The Boston Public Market! Roll decadent dark chocolate Easter Egg truffles by hand with the talented chocolate chefs at Taza Chocolate. This is a family-friendly truffle rolling class - children 5+ are welcome to join with at least one adult. We'll provide the chocolate ganache pre-made that day. You'll roll out the truffles into egg shapes, add a white fondant shell, and "paint" them with Easter colored icing. Each child will leave the class with a dozen egg truffles, in a lovely box. Easter Egg Truffle Rolling WorkshopSaturday, April 2010:00 am - 11:00 amThe KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Apr 20
  • Cancelled -- Kids in The KITCHEN

    Apr 20 10-11AM

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market.

    These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.

    Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am:

    • April 27
    • May 18
    • May 25
    • June 15
    • June 22

    Please go here for the topic for each class.

    Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded.

    Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot.

    IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Cancelled -- Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: April 27 May 18 May 25 June 15 June 22 Please go here for the topic for each class. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Apr 20
  • Cancelled -- Baking School: Desserts A La Julia Child with Chef Becca

    Apr 21 1-3PM This event has been cancelled.

    Bon Appetit! This spring The KITCHEN at the Boston Public Market presents a very special Baking School A La Julia Child. In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect versions of two of Julia Child's essential desserts from her classic cookbook - Mastering the Art of French Cooking.

    Julia said "If you're afraid of butter, use cream." We're taking inspiration from this quote to bring you two sinfully rich and creamy recipes that will serve as a delicious base for kicking off your education in French desserts. Dressing up as Julia is optional for this class, but encouraged! Chef Becca will be donning Julia's classic pearls and housecoat, and discussing the recipes and stories from Julia's life that were inspiration for her own journey as a chef.

    Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe.

    Dates:

    • Sunday, April 7 from 1:00-3:00 pm
    • Sunday, May 5 from 1:00-3:00 pm

    Menu A là Julia Child:

    • Mousseline Au Chocolat (Chocolate Mousse) made with Taza Chocolate, fresh Appleton Farms cream, and garnished with crunch Q’s nuts
    • Crepes with Crème Anglaise and local fruit from Stillman's Farm

    About Baking School

    Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

    • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
    • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
    • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
    • We recommend comfortable, non-slip, and closed-toe shoes.

    Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    About Chef Becca Lucas

    Becca has been playing in the kitchen since she was 6 year old, inventing cookie recipes until learning that the tastiest cookies did indeed contain some amount of baking soda and not Hershey’s syrup. Born and raised in California, she has worked in the food and agriculture industry in various ways since, from back of house in the kitchen to serving, growing food for locally sourcing restaurants as well as working as a private chef using primarily California native food plants. Deeply influenced by Italian food culture from years living abroad, she continues to find her way back to her second home as many times as possible, drawn by the land and her people.

    Cancelled -- Baking School: Desserts A La Julia Child with Chef Becca

    This event has been cancelled. Bon Appetit! This spring The KITCHEN at the Boston Public Market presents a very special Baking School A La Julia Child. In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect versions of two of Julia Child's essential desserts from her classic cookbook - Mastering the Art of French Cooking. Julia said "If you're afraid of butter, use cream." We're taking inspiration from this quote to bring you two sinfully rich and creamy recipes that will serve as a delicious base for kicking off your education in French desserts. Dressing up as Julia is optional for this class, but encouraged! Chef Becca will be donning Julia's classic pearls and housecoat, and discussing the recipes and stories from Julia's life that were inspiration for her own journey as a chef. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Dates: Sunday, April 7 from 1:00-3:00 pm Sunday, May 5 from 1:00-3:00 pm Menu A là Julia Child: Mousseline Au Chocolat (Chocolate Mousse) made with Taza Chocolate, fresh Appleton Farms cream, and garnished with crunch Q’s nuts Crepes with Crème Anglaise and local fruit from Stillman's Farm About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Becca Lucas Becca has been playing in the kitchen since she was 6 year old, inventing cookie recipes until learning that the tastiest cookies did indeed contain some amount of baking soda and not Hershey’s syrup. Born and raised in California, she has worked in the food and agriculture industry in various ways since, from back of house in the kitchen to serving, growing food for locally sourcing restaurants as well as working as a private chef using primarily California native food plants. Deeply influenced by Italian food culture from years living abroad, she continues to find her way back to her second home as many times as possible, drawn by the land and her people.

    Apr 21
  • Cancelled -- Easter Egg Truffle Rolling Workshop with Taza Chocolate

    Apr 21 10-11AM This event has been cancelled.

    Celebrate Easter with Taza Chocolate and The KITCHEN at The Boston Public Market! Make decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier.

    This is a family-friendly truffle rolling class - children 5+ are welcome to join with their parents. We'll provide the chocolate ganache pre-made that day. You'll roll out the truffles into egg shapes, add a white fondant shell, and "paint" them with Easter colored icing. Leave the class with a dozen egg truffles, in a lovely box.

    Easter Egg Truffle Rolling Workshop
    Sunday, April 21
    10:00 am - 11:00 am
    The KITCHEN at The Boston Public Market
    100 Hanover Street
    Boston, MA 02108

    Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here.

    Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket.

    About Taza Chocolate

    At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Cancelled -- Easter Egg Truffle Rolling Workshop with Taza Chocolate

    This event has been cancelled. Celebrate Easter with Taza Chocolate and The KITCHEN at The Boston Public Market! Make decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier. This is a family-friendly truffle rolling class - children 5+ are welcome to join with their parents. We'll provide the chocolate ganache pre-made that day. You'll roll out the truffles into egg shapes, add a white fondant shell, and "paint" them with Easter colored icing. Leave the class with a dozen egg truffles, in a lovely box. Easter Egg Truffle Rolling WorkshopSunday, April 2110:00 am - 11:00 amThe KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    Apr 21
  • Cancelled -- Pasta Making Workshop with Law of Pasta

    Apr 21 4-6PM This event has been cancelled.

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound).

    But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Dates:

    • Thursday, January 31 from 6:00-8:00 pm
    • Sunday, February 3 from 1:00-3:00 pm
    • Tuesday, February 5 from 6:00-8:00 pm
    • Saturday, February 9 from 5:00-7:00 pm
    • Sunday, February 17 from 4:00-6:00 pm
    • Sunday, February 24 from 4:00-6:00 pm
    • Sunday, March 3 from 4:00-6:00 pm
    • Sunday, March 10 from 1:00-3:00 pm
    • Sunday, March 17 from 4:00-6:00 pm
    • Sunday, March 24 from 4:00-6:00 pm
    • Sunday, March 31 from 4:00-6:00 pm
    • Saturday, April 6 from 1:00-3:00 pm
    • Sunday, April 14 from 4:00-6:00 pm
    • Sunday, April 28 from 4:00-6:00 pm
    • Sunday, May 5 from 4:00-6:00 pm
    • Sunday, May 19 from 4:00-6:00 pm
    • Sunday, June 2 from 4:00-6:00 pm
    • Sunday, June 16 from 4:00-6:00 pm
    • Sunday, June 30 from 4:00-6:00 pm

    The KITCHEN at The Boston Public Market
    100 Hanover Street
    Boston, MA 02108

    Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

    • Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.
    • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
    • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
    • We recommend comfortable, non-slip, and closed-toe shoes.

    Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    About Law of Pasta and Chef Avery

    Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market.

    Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Cancelled -- Pasta Making Workshop with Law of Pasta

    This event has been cancelled. Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 31 from 6:00-8:00 pm Sunday, February 3 from 1:00-3:00 pm Tuesday, February 5 from 6:00-8:00 pm Saturday, February 9 from 5:00-7:00 pm Sunday, February 17 from 4:00-6:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Apr 21
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food Presented by The Trustees When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN!  In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, April 30 from 6:00-8:00 pm | Menu #1 Tuesday, May 7 from 6:00-8:00 pm | Menu #1 Tuesday, May 14 from 6:00-8:00 pm | Menu #2 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 4 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta  Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash  Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.  About The Trustees and The KITCHEN As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region.  Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.  Join the Trustees and recieve discounts on KITCHEN events. Join here. 

    Apr 23
  • The Art of the Dumpling: Nepali Momos with Shailini Sisodia

    In this fun, hands-on cooking class, Chef Shailini Sisodia will teach attendees how to create dumplings the Nepali way - delectable steamed dumplings called "Momos". During this class, attendees will learn how to make two dumpling fillings from scratch, sourcing ingredients from the Boston Public Market farmers and vendors. Then Shailini will share secrets for shaping and filling dumplings (using both store-bought wrappers and wrappers made from scratch) and steaming them to perfection. Enjoy working alongside classmates to perfect your dumpling skills, plus learn techniques for making a fresh dipping sauce from scratch! Each participant will enjoy 12 dumplings in total. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chestnut Farms turkey and scallion dumplings with Nepali spices and herbs Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Handmade Tomato Achaar sauce The Art of The Dumpling with Shailini SisodiaSaturday, April 6 from 5:00-7:00 pmTuesday, April 9 from 6:00-8:00 pmWednesday, April 24 from 6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. About Shailini Sisodia Shailini Sisodia was born in Kathmandu, Nepal, and with her father being a well-known UN diplomat, the family lived all over the world. Massachusetts, however, has now been her home for the past few decades. A life long educator, Shailini taught at both Boston University and Northeastern University earlier in her career, and while she enjoyed that a great deal, she is currently living her true passion by teaching people how to cook food that is both delicious and nutritious. Toward that end, she teaches many different types of cuisines in her Boston area cooking classes, and most recently taught at the well known Christopher Kimball's Milk Kitchen, to great acclaim. Shailini also does a great deal of volunteer work, mostly food related.

    Apr 24
  • Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    Apr 26
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! January, February, and March Cocktails: Jungle Bird: Rosid, Tripple Sec, Pineapple, Lime, Simple Winter Gin Fizz: Winter Gin, Ouzo, Simple, Lemon, Egg White, Soda Water SPD Classic Martini: Flagship Gin, Thyme Infused Americano Blanc, Olive Brine April, May, and June Cocktails: South Side: Flagship Gin, Lemon, Simple, Mint, Soda Water Spring Martini: Spring Gin, Elderflower, Vermouth Pink Lady: Rosid, Triple Sec, Lime, Simple Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, March 22 from 6:00-7:30 pm Friday, April 26 from 6:00-7:30 pm Saturday, April 27 from 5:00-6:30 pm Friday, May 3 from 6:00-7:30 pm Friday, May 24 from 6:00-7:30 pm Saturday, June 22 from 5:00-6:30 pm Friday, June 28 from 6:00-7:30 pm Tickets: $44 per Trustees member and $55 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. Photo credit: Adem Detour insta @adamdetour About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago. After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene. She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar. She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home. Her favorite cocktail is a 50/50 Gin Martini.

    Apr 26
  • KITCHEN Master Class: Steak Three-Ways | Deluxe Class

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of food to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! KITCHEN Master Class: Steak Three-Ways is a deluxe class. You'll eat your fill of the highest quality steak available; pasture-raised without hormones or antibiotics by the friendly folks at Chestnut Farms in Hardwick, MA. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, April 27 from 1:00-3:00 pm Saturday, May 25 from 1:00-3:00 pm Saturday, June 15 from 1:00-3:00 pm Sunday, June 16 from 1:00-3:00 pm Menu: Master Steak: Learn about different cuts and how to season and prepare them. This class is partnered with Chestnut Farms. Hanger steak with red wine pan sauce and crispy Siena Farms smashed potatoes Steakhouse-style sear roasted ribeye with blue cheese compound butter made with Appleton Farms dairy Chipotle and honey-marinated skirt steak tacos with seared onions, fresh Appleton Farms cheese and Alex’s hot sauce Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.   About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Apr 27
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! January, February, and March Cocktails: Jungle Bird: Rosid, Tripple Sec, Pineapple, Lime, Simple Winter Gin Fizz: Winter Gin, Ouzo, Simple, Lemon, Egg White, Soda Water SPD Classic Martini: Flagship Gin, Thyme Infused Americano Blanc, Olive Brine April, May, and June Cocktails: South Side: Flagship Gin, Lemon, Simple, Mint, Soda Water Spring Martini: Spring Gin, Elderflower, Vermouth Pink Lady: Rosid, Triple Sec, Lime, Simple Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, March 22 from 6:00-7:30 pm Friday, April 26 from 6:00-7:30 pm Saturday, April 27 from 5:00-6:30 pm Friday, May 3 from 6:00-7:30 pm Friday, May 24 from 6:00-7:30 pm Saturday, June 22 from 5:00-6:30 pm Friday, June 28 from 6:00-7:30 pm Tickets: $44 per Trustees member and $55 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. Photo credit: Adem Detour insta @adamdetour About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago. After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene. She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar. She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home. Her favorite cocktail is a 50/50 Gin Martini.

    Apr 27
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: April 27 May 18 May 25 June 15 June 22 Please go here for the topic for each class. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    Apr 27
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 31 from 6:00-8:00 pm Sunday, February 3 from 1:00-3:00 pm Tuesday, February 5 from 6:00-8:00 pm Saturday, February 9 from 5:00-7:00 pm Sunday, February 17 from 4:00-6:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    Apr 28
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm, unless otherwise noted. Breads of Italy: Focaccia and Olive Loaf Dates: April 28, May 26, June 2, June 9 and June 30 Do as the Roman's do, and enjoy bread with every meal! We'll warm you up this winter with a bread making class focused on the classic savory breads of Italy. Get your hands in some dough and make an Italian Focaccia Pomodoro, plus a Rosemary Olive Loaf. Attendees will make one (1) focaccia and one (1) olive loaf to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo Bell is the Educaton and Operations Manager at the KITCHEN at the Boston Public Market. Cleo has a degree in Anthropology from McGill University and she has been cooking professionally for almost ten years in Washington, D.C., Maine, and Massachusetts. She gets her inspiration for new menus from the farmers and artisans at the Boston Public Market and she is passionate about teaching people how to cook using local ingredients, especially fruits and vegetables. She believes that in learning how to cook, we also learn how to better care for our bodies, our friends and families, and the environment.

    Apr 28
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food Presented by The Trustees When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN!  In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, April 30 from 6:00-8:00 pm | Menu #1 Tuesday, May 7 from 6:00-8:00 pm | Menu #1 Tuesday, May 14 from 6:00-8:00 pm | Menu #2 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 4 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta  Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash  Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.  About The Trustees and The KITCHEN As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region.  Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.  Join the Trustees and recieve discounts on KITCHEN events. Join here. 

    Apr 30
  • Mixology Class with Short Path Distillery

    Get schooled on how to make craft cocktails with our friends at Short Path Distillery, makers of tasty spirits, hatched in Everett, Mass. In these classes, we'll put a spin on three classic cocktails using Short Path Distillery spirits. Join us to learn the science of distilling, how to easily pair flavors and ​replicate the results at home. Let Short Path walk you through each cocktail; you’ll learn all about ingredients, fancy garnishes, necessary tools, and simple tweaks to update classic recipes. And finally, you’ll work in teams to practice making all three cocktails and will sample your creations! January, February, and March Cocktails: Jungle Bird: Rosid, Tripple Sec, Pineapple, Lime, Simple Winter Gin Fizz: Winter Gin, Ouzo, Simple, Lemon, Egg White, Soda Water SPD Classic Martini: Flagship Gin, Thyme Infused Americano Blanc, Olive Brine April, May, and June Cocktails: South Side: Flagship Gin, Lemon, Simple, Mint, Soda Water Spring Martini: Spring Gin, Elderflower, Vermouth Pink Lady: Rosid, Triple Sec, Lime, Simple Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, March 22 from 6:00-7:30 pm Friday, April 26 from 6:00-7:30 pm Saturday, April 27 from 5:00-6:30 pm Friday, May 3 from 6:00-7:30 pm Friday, May 24 from 6:00-7:30 pm Saturday, June 22 from 5:00-6:30 pm Friday, June 28 from 6:00-7:30 pm Tickets: $44 per Trustees member and $55 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. Photo credit: Adem Detour insta @adamdetour About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Jessica Solomon Jessica comes to us all the way from Williamtown, Ma where she started her career in Hospitality over 15 years ago. After moving to Boston after college she quickly became immerse in Boston's growing Hospitality scene. She has had the pleasure of being a part of several bar teams around the city, including Yvonnes & Citizen Public House and mostly recently she was running the cocktail program at Brick and Mortar. She joined the Short Path Distillery team at the end of the summer and is thrilled to be working with a such a great group of people in producing spirits close to home. Her favorite cocktail is a 50/50 Gin Martini.

    May 3
  • Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    May 3
  • Cooking on a Budget: SNAP-ED Nutrition Workshop

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can plan for enough food for everyone. Email for more information: SNAP-Ed.Referrals@State.ma.us

    May 3
  • Farm-to-KITCHEN Cooking Class: Flavors from the Szechuan Region of China

    Looking to spice up your cooking skills this spring? Let Chef Alexis take you on a journey through the ancient region of Szechuan in China, where she recently spent a month exploring the local cuisine and discovering new recipes and techniques. Szechuan cuisine is known for intense flavor and spice, and using garlic, onion and chili peppers to kick it up a notch - prepare yourself for a flavor explosion! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Sunday, April 7 from 4:00-6:00 pm Saturday, April 20 from 5:00-7:00 pm Saturday, May 4 from 1:00-3:00 pm Saturday, June 1 from 5:00-7:00 pm Sunday, June 23 from 4:00-6:00 pm Saturday, June 29 from 5:00-7:00 pm Menu Suan Ni Pai Huang Gua (Smacked Cucumber in Garlicky Sauce) Yu xiang qie zi (Sichuan Style Hot and Sour Eggplant) Gong Bao Ji Ding (Sichuan Kung Pao Chicken) served with white rice Selection of Boston Public Market Sweets and Chinese Tea This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org at least three days in advance. Please note that The KITCHEN is not an allergy-free kitchen and there's always a slight risk of cross contamination. This menu contains MSG. Chef Alexis will talk about the proper use and preparation of MSG to limit negative reactions. MSG has been used for a century in Chinese recipes as a flavoring element, but if you would prefer to have an MSG-free meal, please email kitcheninfo@thetrustees.org at least three days in advance. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    May 4
  • Farm-to-KITCHEN Cooking Class: Grains of Italia

    No one does grains quite like the Italians. We're traveling back hundreds and even thousands of years to explore traditional preparations of the most ancient grains to understand how these recipes are still some of our favorites today. Join Chef Juli - an unabashed carb-lover - for this internationally-inspired and locally-sourced cooking class. All of the grains present at this class will be sourced from New England granaries, from Massachusetts to Maine! Supplimental ingredients will be sourced straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. This class will emphasize classic recipes Chef Juli learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Her recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, May 4 from 5:00-7:00 pm Sunday, May 12 from 1:00-3:00 pm Sunday, May 12 from 4:00-6:00 pm Saturday, June 15 from 5:00-7:00 pm Saturday, June 22 from 1:00-3:00 pm Sunday, June 23 from 1:00-3:00 pm Menu: Local red wheat sourdough crackers (attendees will make from scratch) with beet tziaziki made with Siena Farm beets and Appleton Farms cream Handmade short cavatelli pasta made with local flours with Chestnut Farms spicy sausage and Stillman's Farm kale Fregolata (crumbled almond cookie) made with local cornmeal, nuts from Q's nuts and Chestnut Hill Creamery ice cream This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Julianne (Juli) Stelmaszyk is the Manager of Regional and Sustainable Food Systems at Boston College Dining Services where she oversees sustainability initiatives and regional sourcing strategies. Prior to working at BC,  Juli worked as a vegetable farmer at Siena Farms (a Boston Public Market vendor!), private chef and sustainable food educator throughout Boston and Rome. After completing a culinary apprenticeship at the Rome Sustainable Food Project she founded a farm-to-table cooking school and established a food, gardens and sustainability program at a boarding school in Italy.  She later helped Eataly Boston to design a culinary apprenticeship program. Juli loves sharing her passion for Italian food, culture and handmade pasta with anyone who joins her in the kitchen!

    May 4
  • Baking School: Desserts A La Julia Child with Chef Becca

    Bon Appetit! This spring The KITCHEN at the Boston Public Market presents a very special Baking School A La Julia Child. In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect versions of two of Julia Child's essential desserts from her classic cookbook - Mastering the Art of French Cooking. Julia said "If you're afraid of butter, use cream." We're taking inspiration from this quote to bring you two sinfully rich and creamy recipes that will serve as a delicious base for kicking off your education in French desserts. Dressing up as Julia is optional for this class, but encouraged! Chef Becca will be donning Julia's classic pearls and housecoat, and discussing the recipes and stories from Julia's life that were inspiration for her own journey as a chef. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Dates: Sunday, April 7 from 1:00-3:00 pm Sunday, May 5 from 1:00-3:00 pm Menu A là Julia Child: Mousseline Au Chocolat (Chocolate Mousse) made with Taza Chocolate, fresh Appleton Farms cream, and garnished with crunch Q’s nuts Crepes with Crème Anglaise and local fruit from Stillman's Farm About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Becca Lucas Becca has been playing in the kitchen since she was 6 year old, inventing cookie recipes until learning that the tastiest cookies did indeed contain some amount of baking soda and not Hershey’s syrup. Born and raised in California, she has worked in the food and agriculture industry in various ways since, from back of house in the kitchen to serving, growing food for locally sourcing restaurants as well as working as a private chef using primarily California native food plants. Deeply influenced by Italian food culture from years living abroad, she continues to find her way back to her second home as many times as possible, drawn by the land and her people.

    May 5
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 31 from 6:00-8:00 pm Sunday, February 3 from 1:00-3:00 pm Tuesday, February 5 from 6:00-8:00 pm Saturday, February 9 from 5:00-7:00 pm Sunday, February 17 from 4:00-6:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    May 5
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food Presented by The Trustees When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN!  In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, April 30 from 6:00-8:00 pm | Menu #1 Tuesday, May 7 from 6:00-8:00 pm | Menu #1 Tuesday, May 14 from 6:00-8:00 pm | Menu #2 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 4 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta  Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash  Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.  About The Trustees and The KITCHEN As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region.  Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.  Join the Trustees and recieve discounts on KITCHEN events. Join here. 

    May 7
  • Sushi Rolling Workshop with Red's Best

    May 10 6-8PM

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and the fresh seafood they pull daily from cold Massachusetts waters. This hands-on workshop is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop.

    The Sushi Rolling Class will teach participants to prepare and roll their own raw seafood sushi rolls using the freshest, local and sustainably-caught tuna and salmon. Our expert sushi chef will guide participants through the techniques and tricks to crafting the perfect sushi roll. Participants will create and eat two different sushi rolls using Red’s Best seafood and produce from the Boston Public Market + will create a traditional Japanese salad to round out the meal.

    Guided by Chef Jen - the former sushi chef at Legal Harborside - you’ll learn about local seafood and the proper techniques for rolling sushi, along with how to shop for the right ingredients to replicate these techniques at home. Every attendee will take home their sushi rolling mat to reuse at home.

    In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

    Dates:

    • Friday, April 12 from 6-8 pm
    • Friday, May 31 from 6-8 pm
    • Friday, June 14 from 6-8 pm

    Menu:

    • Salmon Maki using fresh salmon from Red's Best and local veggies from Stillman's Farm
    • Tuna Maki using fresh tuna from Red's Best and local veggies from Stillman's Farm
    • Traditional Japanese salad with cucumber and ginger with a handmade dressing

    Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

    • Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.
    • During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each.
    • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
    • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
    • We recommend comfortable, non-slip, and closed-toe shoes.

    Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    About Chef Jennifer Heilig

    Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    Sushi Rolling Workshop with Red's Best

    Join us in The KITCHEN at the Boston Public Market for a culinary exploration that celebrates New England fishermen and the fresh seafood they pull daily from cold Massachusetts waters. This hands-on workshop is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. The Sushi Rolling Class will teach participants to prepare and roll their own raw seafood sushi rolls using the freshest, local and sustainably-caught tuna and salmon. Our expert sushi chef will guide participants through the techniques and tricks to crafting the perfect sushi roll. Participants will create and eat two different sushi rolls using Red’s Best seafood and produce from the Boston Public Market + will create a traditional Japanese salad to round out the meal. Guided by Chef Jen - the former sushi chef at Legal Harborside - you’ll learn about local seafood and the proper techniques for rolling sushi, along with how to shop for the right ingredients to replicate these techniques at home. Every attendee will take home their sushi rolling mat to reuse at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Friday, April 12 from 6-8 pm Friday, May 31 from 6-8 pm Friday, June 14 from 6-8 pm Menu: Salmon Maki using fresh salmon from Red's Best and local veggies from Stillman's Farm Tuna Maki using fresh tuna from Red's Best and local veggies from Stillman's Farm Traditional Japanese salad with cucumber and ginger with a handmade dressing Unfortunately, we cannot accommodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a gluten-free or allergy-free facility and that there is always a slight risk of cross-contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    May 10
  • Farm-to-KITCHEN Cooking Classes: Spices and Flavors of India

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Indian Cuisine at our Farm-to-KITCHEN Cooking class with Chef Sandhya Jain! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Sandhya you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, April 13 from 5:00-7:00 pm Saturday, May 11 from 5:00-7:00 pm Saturday, June 8 from 5:00-7:00 pm Menu Garlic Naan, a flatbread pita made with fresh garlic and herbs from Stillman's Farm Tandoori Mushrooms from Siena Farms stuffed with Appleton Farms cheese, cardamom, and a secret blend of traditional spices and herbs, topped with a fresh mint chutney made with herbs from Stillman's Farm Chicken Saag using Chestnut Farms Chicken simmered in locally made ghee and fresh greens from Stillman's Farm This menu can be made vegetarian, but not gluten-free or vegan. To request a vegetarian option or to inquire about allergies, please email kitcheninfo@thetrustees.org if you have allergy questions. Please note that The KITCHEN is not a gluten or nut-free facility and there's always a slight risk of cross contamination. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Sandhya Jain Cooking has been my passion for over 20 years. While I grew up learning the basics of the traditional Indian spices from my mother, cooking in America taught me how to recreate the same flavors with what is available in the grocery stores here. Sandhya's Kitchen gives me a platform to share this enthusiasm for making Indian cooking easy and effortless with you, and providing you with the confidence to recreate all your favorite dishes from the Indian restaurants in your own kitchen, all while learning to add healthy spices and vegetables to your everyday cooking. For the past 3 years I have been hosting my own cooking show, aired by Franklin TV for the south west suburbs. If you are outside the coverage zone, these episodes are also available for viewing on my website www.SandhyasKitchen.com. I am looking forward to starting this new chapter at The KITCHEN at the Boston Public Market, and would love to have you join me on my culinary journey and learn to make Indian food, delicious and easy!

    May 11
  • Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side. First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. Family-Friendly Truffle Making w/ Taza Saturday, March 2 from 1:00-2:00 pm Saturday, March 30 from 10:00-11:00 am Saturday, April 6 from 10:00-11:00 am Sunday, April 14 from 1:00-2:00 pm Saturday, May 11 from 10:00-11:00 am Saturday, June 1 from 10:00-11:00 am The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-5 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    May 11
  • New England Seafood Feast | Deluxe Class

    Conquer your kitchen with this deep-dive class into our bountiful local seafood! Cooking skills of all levels are welcome! KITCHEN Master Class: New England Seafood Feast is a deluxe class. You'll eat your fill of the highest quality seafood available from our cold New England waters, courtesy of our partners, Red's Best. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Jen you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, January 19 from 1:00-3:00 pm Saturday, February 23 from 1:00-3:00 pm Saturday, March 23 from 1:00-3:00 pm Saturday, April 20 from 1:00-3:00 pm Saturday, May 11 from 1:00-3:00 pm Saturday, June 8 from 1:00-3:00 pm Menu: Oyster Shucking Workshop + oysters two ways, raw and roasted with infused butter Scallop crudo Fish tacos with roasted fish, fresh cabbage slaw, sour cream crema and local corn tortillas. Attendees will learn how to prep and season a whole fish and roast to perfection. Unfortunately, we cannot accomodate vegetarian or vegan requests; however, we can make this menu gluten free. Please email kitcheninfo@thetrustees.org to request a gluten free option or to inquire about allergies. Please note that The KITCHEN is not a certified gluten free or nut-free facility and there is always a slight risk of cross contamination. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $68 for Trustees member and $85 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jennifer Heilig Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.

    May 11
  • Farm-to-KITCHEN Cooking Class: Grains of Italia

    No one does grains quite like the Italians. We're traveling back hundreds and even thousands of years to explore traditional preparations of the most ancient grains to understand how these recipes are still some of our favorites today. Join Chef Juli - an unabashed carb-lover - for this internationally-inspired and locally-sourced cooking class. All of the grains present at this class will be sourced from New England granaries, from Massachusetts to Maine! Supplimental ingredients will be sourced straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. This class will emphasize classic recipes Chef Juli learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Her recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, May 4 from 5:00-7:00 pm Sunday, May 12 from 1:00-3:00 pm Sunday, May 12 from 4:00-6:00 pm Saturday, June 15 from 5:00-7:00 pm Saturday, June 22 from 1:00-3:00 pm Sunday, June 23 from 1:00-3:00 pm Menu: Local red wheat sourdough crackers with beet tziaziki made with Siena Farm beets and Appleton Farms cream Handmade short cavatelli pasta made with local flours (attendees will shape pasta) with Chestnut Farms spicy sausage and Stillman's Farm kale Fregolata (crumble almond cookie) made with local cornmeal, nuts from Q's nuts and Chestnut Hill Creamery ice cream This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    May 12
  • Farm-to-KITCHEN Cooking Class: Grains of Italia

    No one does grains quite like the Italians. We're traveling back hundreds and even thousands of years to explore traditional preparations of the most ancient grains to understand how these recipes are still some of our favorites today. Join Chef Juli - an unabashed carb-lover - for this internationally-inspired and locally-sourced cooking class. All of the grains present at this class will be sourced from New England granaries, from Massachusetts to Maine! Supplimental ingredients will be sourced straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. This class will emphasize classic recipes Chef Juli learned while teaching farm-to-table cooking classes in Italy's capital city for four years (and can tell you a story or two!). Her recipes will awaken your senses and introduce you to new options for flavorful meals at home. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Saturday, May 4 from 5:00-7:00 pm Sunday, May 12 from 1:00-3:00 pm Sunday, May 12 from 4:00-6:00 pm Saturday, June 15 from 5:00-7:00 pm Saturday, June 22 from 1:00-3:00 pm Sunday, June 23 from 1:00-3:00 pm Menu: Local red wheat sourdough crackers (attendees will make from scratch) with beet tziaziki made with Siena Farm beets and Appleton Farms cream Handmade short cavatelli pasta made with local flours with Chestnut Farms spicy sausage and Stillman's Farm kale Fregolata (crumbled almond cookie) made with local cornmeal, nuts from Q's nuts and Chestnut Hill Creamery ice cream This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to inquire about other allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Julianne (Juli) Stelmaszyk is the Manager of Regional and Sustainable Food Systems at Boston College Dining Services where she oversees sustainability initiatives and regional sourcing strategies. Prior to working at BC,  Juli worked as a vegetable farmer at Siena Farms (a Boston Public Market vendor!), private chef and sustainable food educator throughout Boston and Rome. After completing a culinary apprenticeship at the Rome Sustainable Food Project she founded a farm-to-table cooking school and established a food, gardens and sustainability program at a boarding school in Italy.  She later helped Eataly Boston to design a culinary apprenticeship program. Juli loves sharing her passion for Italian food, culture and handmade pasta with anyone who joins her in the kitchen!

    May 12
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food Presented by The Trustees When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN!  In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, April 30 from 6:00-8:00 pm | Menu #1 Tuesday, May 7 from 6:00-8:00 pm | Menu #1 Tuesday, May 14 from 6:00-8:00 pm | Menu #2 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 4 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta  Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash  Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.  About The Trustees and The KITCHEN As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market in the heart of downtown Boston. The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region.  Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.  Join the Trustees and recieve discounts on KITCHEN events. Join here. 

    May 14
  • Market Test KITCHEN: Demo + Tasting

    Market Test KITCHEN is designed to allow our community to sample new products and ideas from Boston Public Market vendors, local chefs, and Boston food businesses. Vendors, chefs and other hosts will present new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm on various Fridays (see drop down box for full list). Make sure to check here often to see the updated schedule and topics. Please RSVP so we can have enough food for everyone!

    May 17
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! Satisfy all your wildest cravings and share a sweet moment with friends, family or a significant other making chocolate side-by-side.  This hands-on workshop has three delicious parts: First, our Taza chocolate expert will teach you how to make dark chocolate ganache from scratch using the highest-quality stone-ground chocolate and farm-fresh Appleton Farms cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class with three different wines and three different chocolates. You'll taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, you'll roll decadent dark chocolate truffles by hand; made with chilled dark Taza ganache. You will dip your dozen truffles into four to five different toppings and take them home in a box - to either share or horde. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, February 16 from 5:00-6:30 pm Saturday, March 9 from 5:00-6:30 pm Friday, April 19 from 6:00-7:30 pm Friday, May 17 from 6:00-7:30 pm Friday, June 21 from 6:00-7:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 4-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. The Halloween class on October 31 will have special toppings so attendees have the option to make "truffle monsters". Regular toppings will also be available. Tickets: Each ticket comes with a dozen truffles. Tickets cost $56 per Trustees member and $69 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will the chocolate for this class. Please select VEGAN truffles in Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.

    May 17
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: April 27 May 18 May 25 June 15 June 22 Please go here for the topic for each class. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships.

    May 18
  • Farm-to-KITCHEN Cooking Class: Celebrate Vermont Food Culture with The Essex

    The KITCHEN is honored to welcome The Essex, Vermont's Culinary Resort, for a special hands-on cooking class celebrating the regional flavors and seasonal bounty of our next door neighbor, Vermont! These classes will feature Vermont American Cuisine - a gastronomy celebration of Vermont ingredients used in American cuisine with reginal and global influences. The menus and ingredients support local agriculture and sustain Vermont’s unique food culture along with preserving our local landscapes. Join us to learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce from Vermont and Massachusetts, sourced from local farmers and artisans. We welcome all skill-levels. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of local farmers. Guided by Chef Dante Trisciuzzi of The Essex, you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three craft beers from Vermont breweries that pair perfectly with recipes we’ll be making. Each taste is about 1/3 of a glass. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Saturday, April 13 from 1:30-3:30 pm Saturday, May 18 from 5:00-7:00 pm Saturday, June 29 from 1:00-3:00 pm April Menu | Celebrating Vermont Maple Vermont Goat Cheese, Greens and Maple Pepper Pecans with a Maple Balsamic Vinaigrette Maple Ginger Pan Roasted Chestnut Farms Chicken Sautéed Fiddleheads with Maple and Creamy Maple Polenta Maple Crème Brulee May Menu | Celebrating Vermont Beer Classic French Onion Soup made with local Vermont beer Beer Braised Chestnut Farms chicken with Buttery Mashed Potatoes & Bacon Beer Broccoli Buttermilk Panna Cotta with Macerated Cherries June Menu | Celebrating Vermont Farmers Fresh Spring Gazpacho using Local Seasonal Veggies Handmade Pasta (attendees will roll pasta) with Early Summer Veggie Ragu Early Summer Berry Trifle made with fresh local creme All three menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Dante Trisciuzzi Dante Trisciuzzi is from Sonoma, California. Chef Trisciuzzi is a graduate of the California Culinary Academy in San Francisco, CA; his specialties include French cuisine and bread sciences. He draws his creative inspirations from his experience at The Sonoma Wine Shoppe in Sebastopol, CA working under executive chef Rick Vargas and his discipline from his Marine Corps background. After running the kitchen at La Bodega in Sonoma, CA; wine, cheese and food pairing became a great passion. About The Essex Culinary Experience The Essex is an award-winning resort and spa in Burlington, Vermont, specializing in culinary experiences for their guests. The hands-on classes at Cook Academy at The Essex are perfect for cooks of every level, whether you spend all your free time in the kitchen or leave the cooking to someone else. Our renowned chefs love to share their passion for food and are patient, supportive instructors who guide you step by step through the preparation of a delicious meal. You can expect to acquire new cooking techniques or hone the skills you already have, plus learn industry insights that can help you entertain at home. Find out more here: https://www.essexresort.com/.

    May 18
  • Farm-to-KITCHEN Cooking Classes: Food & Folklore of the Caribbean

    Let us take you to the tropics this winter and spring - without the long plane ride! We're bringing you a seasonal & local twist on the traditional flavors of Afro-Caribbean cuisine at our Farm-to-KITCHEN cooking class with Chef Tamika R. Francis of Food & Folklore. Chef Tamika uses primarily New England produce to make tropically-inspired recipes using indigenous techniques and story-telling to celebrate her ancestral home of Jamaica, and the spices and intense flavors that make this corner of the world so magical. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Tamika you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Friday, February 15 from 6:00-8:00 pm Friday, March 15 from 6:00-8:00 pm Friday, April 5 from 6:00-8:00 pm Saturday, May 18 from 1:00-3:00 pm Menu Ginger and Turmeric Carrot Soup (Rastafarian influence) with coriander, carrots and ginger from Siena Farm (vegan). Caribbean Sautéed Cabbage (Irish influence) with local thyme, shredded broccoli and carrots from Stillman's Farm, and fresh ginger. Lamb Meat Balls with Jerk Mushroom Sauce (Afro-Caribbean and Lebanese influence) with mushrooms from Siena Farm, Chestnut Farm lamb, and local thyme. Spiced Apple Chutney with Pound Cake (Trinidad/Indian Influence) with Red Apple Farms apples, King Arthur Flour and Bully Boy Boston Rum. This menu can be made gluten-free, but not vegetarian or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a gluten free option or to alert us to any allergies. Please note that The KITCHEN is not a certified gluten free or nut free facility and cross contamination is possible. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Tickets: $60 for Trustees member and $75 for Non-Trustees Members.Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Tamika R. Francis Tamika’s strong passion for the outdoors, farming, wholesome food and reverence for tradition came from her family’s long lineage in farming and food production. Her mother’s ancestors, the Jamaican maroons, created jerk as a method of cooking. After graduate school she led product development for an agro & eco-tourism project with small farmers and fisherfolk in the Caribbean. Here in Boston she led a small nonprofit that organized programs for urban youth to volunteer on farms to better understand the food system and has been a culinary instructor at the Haley House’s Take Back the Kitchen as well as with the Food Project. Food & Folklore, her start-up project, uses primarily New England produce to make tropical treats using indigenous food-ways, and story-telling. She received her culinary arts certificate from Boston University. She earned her Bachelor’s in Geography from the University of the West Indies in 2003, and her Masters in Sustainable International Development from the Heller School for Social Policy and Management at Brandeis University in 2010.

    May 18
  • Pasta Making Workshop with Law of Pasta

    Learn how to make pasta from scratch with Law of Pasta! Formerly called Nella Pasta Workshop, this hands-on pasta making workshop is still led by the famous Chef Avery (@law_of_pasta), the founder / owner of Law of Pasta in The Boston Public Market. Chef Avery will teach you how to make a fresh pasta dough by hand using premium ingredients, roll it into sheets, and learn different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). Avery will then demo a seasonal dish with handmade fettuccine and ingredients sourced from Boston Public Market farmers and artisans. Attendees will then all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie! Dates: Thursday, January 31 from 6:00-8:00 pm Sunday, February 3 from 1:00-3:00 pm Tuesday, February 5 from 6:00-8:00 pm Saturday, February 9 from 5:00-7:00 pm Sunday, February 17 from 4:00-6:00 pm Sunday, February 24 from 4:00-6:00 pm Sunday, March 3 from 4:00-6:00 pm Sunday, March 10 from 1:00-3:00 pm Sunday, March 17 from 4:00-6:00 pm Sunday, March 24 from 4:00-6:00 pm Sunday, March 31 from 4:00-6:00 pm Saturday, April 6 from 1:00-3:00 pm Sunday, April 14 from 4:00-6:00 pm Sunday, April 28 from 4:00-6:00 pm Sunday, May 5 from 4:00-6:00 pm Sunday, May 19 from 4:00-6:00 pm Sunday, June 2 from 4:00-6:00 pm Sunday, June 16 from 4:00-6:00 pm Sunday, June 30 from 4:00-6:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Law of Pasta and Chef Avery Avery Perry started as one of the partners of the former Nella Pasta shop, and recently launced his very own handmade pasta shop at the Boston Public Market. Law of Pasta is all about the beauty of fresh, handmade pastas in a variety of shapes and flavors using locally sourced veggies, herbs and ancient grains along with take-and-go lunch and dinner options. Avery will always make traditional pasta, but as the self proclaimed "Mad Scientist" of the culinary world, he often jumps out the box and creates unique flavor profiles that will leave you anticipating your next trip to the Boston Public Market. Avery has taught pasta making classes at The KITCHEN at the Boston Public Market for more than two years, and is our most requested chef and a favorite of our guests, young and old. Sign up for one of his classes or catch him at the Law of Pasta shop; he'll usually be sporting a bowtie!

    May 19
  • Cancelled -- Teens Cook: Hands-on Seasonal Cooking Class

    May 19 10-11:30AM This event has been cancelled.

    Join us in The KITCHEN for a series of cooking classes for teens & tweens ages 12-18 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, young adults will explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. Each class will feature different cooking skills and TWO hands-on cooking experiences (two recipes). Attendees will be able to eat what they've made.

    These classes are highlight ingredients from farmers and vendors of the Boston Public Market and is taught by Jennifer Devivo, Head Chef and pioneer in the Martha's Vineyard School system working to further Farm-to-School and Sea-to-School programs throughout the state.

    Classes will be held on the following Sunday Mornings:

    • January 27 from 10:00-11:30 am
    • March 31 from 10:00-11:30 am
    • May 19 from 10:00-11:30 am
    • July 21 from 10:00-11:30 am

    January | Local in Lunch

    Nothing says “Lunch” a cup of soup & a sandwich! Learn how to figure out which vegetables are in season and cook a veggie soup from scratch using classic flavor techniques. What is a soup without a grilled cheese? Learn about locally produced cheeses from Massachusetts dairy farmers sourced from Appleton Farms – and the secrets to browning without burning!

    • Recipes: Winter Vegetable Soup and Classic Grilled cheese Sandwich.
    • Basic knife skills: slicing & dicing
    • Flavoring and seasoning soup
    • Basic recipe reading
    • Sautéing, pureeing & browning
    • Pan frying, browning

    March | Oodles of Noodles: 
    Did you know that pasta comes in many wonderful shapes and sizes and that some pastas are the perfect match with certain sauces? Learn about locally-made Massachusetts cheeses from Appleton Farms as you create classic Mac-n-cheese from scratch. We’ll also discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we make Spaghetti Bolognese with Chestnuts Farm meats.

    • Recipes: Classic Mac-n-Cheese and Meaty Spaghetti Bolognese
    • Creating a classic roux
    • Safe cooking and boiling
    • Proper cooking timing
    • Stovetop & oven

    May | Stir Fry 101
    What’s a nutritious and simple dinner staple we love? Stir fry! It’s so versatile and easy, and gets in our daily veggies in a snap. We’ll be talking about sourcing seasonal vegetables from your local farmer and utilizing what’s available from Stillman’s Farm and Siena Farm, plus how to source and cook chicken from Chestnut Farms and fresh shrimp from Red’s Best. Just wait until you taste our savory sauce!

    • Recipes: Stir-Fried Chicken w/ Asian Greens and Stir-Fried Shrimp w/ Snow peas & Ginger
    • Sourcing veggies, meats and seafood
    • Creating sauces
    • Knife skills: slicing, dicing
    • Sautéing and high heat cooking

    July | Burger Basics
    Everyone’s favorite: Burgers! Learn how to cook a classic diner style beef burger, plus a healthy and delicious veggie burger on the stovetop. We’ll discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we source beef from Chestnut Farm.

    • Sourcing meats
    • Meats vs. meat substitutes
    • High heat cooking
    • Searing, browning
    • Flavor profiles

    Parents: Please plan to drop your child off at the KITCHEN and return to pick them at the conclusion of class. You will be required to sign a liability form at the beginning of each class.

    Classes are deliberately small (max 16 attendees) so please register in advance to guarantee your spot.

    IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    Tickets: $36 for Trustees members and $45 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

    About Chef Jenny Devivo:

    Jenny Devivo is the Head Chef and Cafeteria Director for the Up Island Regional School District on the island of Martha’s Vineyard. Since the food program’s inception in September of 2011, Jenny has made it her mission to source local food for the school’s daily lunches. Part of that dedication is about fostering real relationships with local food purveyors, farmers, and fisherman alike. Jenny has pioneered several Farm and Sea to School programs and continues to teach local food driven cooking workshops throughout New England. Through her leadership, she has formed meaningful alliances which enable her to teach students how their food makes its way into their delicious lunches.

    Cancelled -- Teens Cook: Hands-on Seasonal Cooking Class

    This event has been cancelled. Join us in The KITCHEN for a series of cooking classes for teens & tweens ages 12-18 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, young adults will explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. Each class will feature different cooking skills and TWO hands-on cooking experiences (two recipes). Attendees will be able to eat what they've made. These classes are highlight ingredients from farmers and vendors of the Boston Public Market and is taught by Jennifer Devivo, Head Chef and pioneer in the Martha's Vineyard School system working to further Farm-to-School and Sea-to-School programs throughout the state. Classes will be held on the following Sunday Mornings: January 27 from 10:00-11:30 am March 31 from 10:00-11:30 am May 19 from 10:00-11:30 am July 21 from 10:00-11:30 am January | Local in Lunch Nothing says “Lunch” a cup of soup & a sandwich! Learn how to figure out which vegetables are in season and cook a veggie soup from scratch using classic flavor techniques. What is a soup without a grilled cheese? Learn about locally produced cheeses from Massachusetts dairy farmers sourced from Appleton Farms – and the secrets to browning without burning! Recipes: Winter Vegetable Soup and Classic Grilled cheese Sandwich. Basic knife skills: slicing & dicing Flavoring and seasoning soup Basic recipe reading Sautéing, pureeing & browning Pan frying, browning March | Oodles of Noodles:  Did you know that pasta comes in many wonderful shapes and sizes and that some pastas are the perfect match with certain sauces? Learn about locally-made Massachusetts cheeses from Appleton Farms as you create classic Mac-n-cheese from scratch. We’ll also discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we make Spaghetti Bolognese with Chestnuts Farm meats. Recipes: Classic Mac-n-Cheese and Meaty Spaghetti Bolognese Creating a classic roux Safe cooking and boiling Proper cooking timing Stovetop & oven May | Stir Fry 101What’s a nutritious and simple dinner staple we love? Stir fry! It’s so versatile and easy, and gets in our daily veggies in a snap. We’ll be talking about sourcing seasonal vegetables from your local farmer and utilizing what’s available from Stillman’s Farm and Siena Farm, plus how to source and cook chicken from Chestnut Farms and fresh shrimp from Red’s Best. Just wait until you taste our savory sauce! Recipes: Stir-Fried Chicken w/ Asian Greens and Stir-Fried Shrimp w/ Snow peas & Ginger Sourcing veggies, meats and seafood Creating sauces Knife skills: slicing, dicing Sautéing and high heat cooking July | Burger BasicsEveryone’s favorite: Burgers! Learn how to cook a classic diner style beef burger, plus a healthy and delicious veggie burger on the stovetop. We’ll discuss what makes small-produced, pasture-raised meats better for our bodies, community and the planet as we source beef from Chestnut Farm. Sourcing meats Meats vs. meat substitutes High heat cooking Searing, browning Flavor profiles Parents: Please plan to drop your child off at the KITCHEN and return to pick them at the conclusion of class. You will be required to sign a liability form at the beginning of each class. Classes are deliberately small (max 16 attendees) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $36 for Trustees members and $45 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. About Chef Jenny Devivo: Jenny Devivo is the Head Chef and Cafeteria Director for the Up Island Regional School District on the island of Martha’s Vineyard. Since the food program’s inception in September of 2011, Jenny has made it her mission to source local food for the school’s daily lunches. Part of that dedication is about fostering real relationships with local food purveyors, farmers, and fisherman alike. Jenny has pioneered several Farm and Sea to School programs and continues to teach local food driven cooking workshops throughout New England. Through her leadership, she has formed meaningful alliances which enable her to teach students how their food makes its way into their delicious lunches.

    May 19
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Food

    When the first buds of spring start to push their way through the cold New England ground, we can't help but think of all the tasty delicacies that will be making their way to Boston Public Market farmers - asparagus, tender baby greens, ramps and fiddleheads, and farm-fresh eggs, lamb and chicken! This Farm-to-KITCHEN New England Comfort Foods class draws upon the local produce of Massachusetts and highlights the region's rich food traditions and cultures. Learn new culinary techniques, deepen your recipe bench, and hone your cooking skills, all while working with some of the best local produce Massachusetts has to offer, sourced from the farmers and artisans of the Boston Public Market. We welcome all skill-levels. If you can't stand the cold, get into The KITCHEN! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! See below the dates, times and menus. Dates: Tuesday, April 2 from 6:00-8:00 pm | Menu #1 Tuesday, April 16 from 6:00-8:00 pm | Menu #1 Tuesday, April 23 from 6:00-8:00 pm | Menu #1 Tuesday, April 30 from 6:00-8:00 pm | Menu #1 Tuesday, May 7 from 6:00-8:00 pm | Menu #1 Tuesday, May 14 from 6:00-8:00 pm | Menu #2 Tuesday, May 21 from 6:00-8:00 pm | Menu #2 Tuesday, June 4 from 6:00-8:00 pm | Menu #2 Tuesday, June 18 from 6:00-8:00 pm | Menu #2 Tuesday, June 25 from 6:00-8:00 pm | Menu #2 Menu #1 Blanched Stillman's Farms asparagus with a perfect Chestnut Farm poached egg and lemon-herb bread crumbs Chestnut Farms lamb meatballs with ramps and peas, fresh-made pasta from Law of Pasta Profiteroles with Crescent Ridge ice cream and Taza Chocolate ganache This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Menu #2 Everything bagel crackers with roasted red pepper and feta dip ("htipiti") Pastrami-spiced, crispy-skin Chestnut Farms chicken, spring garlic vegetable succotash Amaretti Cookies with Q's nuts and lemon glaze This menu can be made vegetarian, but not vegan or gluten free. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian order or to alert us to any allergies. Please note that The KITCHEN is not a certified allergy-free kitchen and cross contamination is possible. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    May 21
  • Mixology Class with Short Path Distillery